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| 1 klein | Onions; cut up |
| 1 Esslöffel | salt |
| 1 1/2 Teelöffel | black Pepper |
| 1 Teelöffel | allspice |
| 1 Tasse | Milk, dry, non-fat |
| 1 Tasse | water |
| 6 Tasse | Potatoes; pared, cut up |
| 1 1/2 x ca. 450 g | Beef, lean |
| 1 x ca. 450 g | Pork, lean |
| 1 | Sausage casing |
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Grind the meat, potatoes, and onions through a 3/8" grinder plate and place in a mixer. Add all the other ingredients with the water and mix well. After this procedure, regrind through the 3/8" plate again. Stuff into a 35-38mm hog casing.
This sausage is a very perishable product. It keeps best when frozen. This sausage may be served fried, baked, or boiled. When kept in a refrigerator, sausage should be placed in a container and covered with water.
From Great Sausage Recipes and Meat Curing by Rytek Kutas
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